Shrimp with Orzo

Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled

Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.

Serves: 10 (small portions maybe)   Personal Note:  I serve this in shallow soup bowls.

Submitted by: Kusha Keenan

Hoisin-Glazed Shrimp Skewers

Ingredients:
1 pound peeled and deveined medium shrimp
1/4 cup hoisin sauce
2 teaspoons toasted sesame seeds

Directions:
*Thread shrimp onto 6-inch skewers, wrap the skewer ends with foil, and place on a broiler-proof rimmed baking sheet.
*Basting shrimp with the hoisin sauce and broil until opaque throughout, 2 to 3 minutes per side
*Sprinkle with sesame seeds after removing from oven.
*Serve over white rice

Source: Real Simple Magazine

Submitted by: DeAnne Anderson

Shrimp Po'boys

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Emeril's Essence
1 1/2 teaspoons salt
3/4 teaspoon cayenne
½ cup flour
½ cup breadcrumbs
2 small French bread loaves, each about 10-inches long
Butter
Remoulade sauce (recipe provided below)

Directions:
*Heat the oil in a deep fryer
*Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
*Add remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne to breadcrumbs and flour
*Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
*Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
*Remove from the oil and drain on a paper-lined plate.
*Split the French bread loaves in half and brush both sides of the bread with butter - toast briefly, if desired.
*Using a spatula, spread the remoulade sauce on both sides of the bread
*Assemble sandwiches with shrimp, adding lettuce, tomato, and/or other sandwich toppings, if desired.

Serves: 2

*Remoulade Sauce:
Ingredients:
1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!

Shrimp and Grits

Ingredients:
2 ½ cups chicken broth
4 TBSP butter
¾ cup grits
3 TBSP cream cheese
2 TBSP half and half
½ c green onions, chopped
Salt to taste
Tony Chachere seasoning
1 lb. shrimp, uncooked, peeled and deveined
2 TBSP lime juice
½ each: red, yellow, and green bell pepper, chopped

Directions:
*Combine chicken broth, 1 TBSP butter, and salt in heavy saucepan and bring to boil.
*Stir in grits. Reduce heat.
*Cover and simmer 5 minutes, stirring occasionally.
*Mix cream cheese and half & half into grits.
*Cover and simmer until almost all liquid has evaporated and grits are tender. Stir frequently.
*Melt remaining 3 TBSP butter in separate skillet over medium/high heat.
*Add bell pepper and sauté.
*Add shrimp and cook just until shrimp are cooked through (do not overcook) – about 3-4 minutes.
*Stir in lime juice and season with Tony’s. Remove skillet from heat.
*Spoon grits onto center of plate and top with green onions.
*Top with shrimp and drizzle with some of lime butter from shrimp.

Submitted by: DeAnne Anderson

*Personal Notes:
Alternative: I often use Instant Grits (ANY flavor --- cheese, red eye & country gravy, etc.) from the individual packets) --- 2 packages per person, in which case I then omit chicken broth, 1 TBSP, butter, and salt --- and just make grits according to package directions.  I also usually omit the cream cheese and half & half and just add shredded cheese (usually cheddar) to the grits.  I make the rest of the recipe as directed.

Amazing Angel Hair Pasta with Shrimp

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
3/4 lb large shrimp, peeled and deveined
2 cloves garlic
1/4 cup heavy cream
1 (14 1/2 ounce) can Italian style diced tomatoes
1/2 cup white wine
3 tablespoons fresh parsley
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 (8 ounce) package angel hair pasta

Directions
*In a medium skillet over medium high heat, melt butter with the oil.
*Add the shrimp and garlic.
*Cook uncovered for about 5 minutes stirring occasionally until shrimp are done.
*Remove shrimp to a plate and cover to keep warm.
*Add remaining ingredients to skillet except for 1/4 c of Parmesan cheese and the pasta.
*Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally as sauce thickens.
*Cook pasta and drain.
*Toss shrimp and pasta into the skillet with sauce and distribute everything evenly.
*Serve topped with the remaining Parmesan cheese.

Source: Recipezaar (with alterations by Joyce Higgins)

Serves: 4

Submitted by: Tara Morrissey

*Personal Notes: My mom recently sent this recipe to me and told me I HAD to try it... it became an instant favorite!

Shrimp Pad Thai

Ingredients:
4 ounces rice-stick noodles (1/2 bag --- find at Commissary)
2 TBSP tomato-based chili sauce
2 TBSP lime juice
2 TBSP soy sauce
1 TBSP brown sugar
2 tsp fish sauce
2 TBSP vegetable oil
2 garlic cloves, minced
1/2 pound peeled and deveined medium shrimp
2 cups bean sprouts, plus more for garnish
4 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces (optional)
2 eggs, lightly beaten
o ASSORTED GARNISHES (OPTIONAL) =  Chopped dry-roasted peanuts, pinch of red-pepper flakes, ½ cup bean sprouts for garnish, fresh cilantro, lime wedges

Directions:
Bring a large pot of water to a boil; remove from heat.
Stir in noodles; let soak until softened (but still undercooked), 3 minutes.
Drain; rinse under cold water until cool.
In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and fish sauce.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Add garlic, and cook until fragrant, about 30 seconds.
Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer to a plate.
Return skillet to medium-high heat. Add remaining 1 tablespoon oil
Add noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.
Add bean sprouts, scallions, and shrimp.
Pour in egg; toss until noodles are coated and cooked through, about 2 minutes.
Serve, topped with garnishes, if desired

Serves: 2

Submitted by: DeAnne Anderson

Philippine Noodles with Chile Shrimp and Cashews Recipe

Ingredients:
1/4 lb dry Philippine-style noodles (1/2 bag) (found at Spangdahlem Commissary)
2 TBSP peanut oil
1/2  lb medium/large shrimp, peeled and deveined (or try chicken!)
2 tsp sesame seeds
2 cloves garlic, chopped
1/2 tsp ground ginger
4 green onions, thinly sliced
1/2 green bell pepper, chopped
4 tsp prepared warm sauce (optional)
2 tsp Chinese chile paste
2 tsp soy sauce
2 tsp. sesame oil
1 tsp honey
1/2 cup cashews
2 eggs

Directions:
*In large pot of boiling salted water, cook noodles, breaking up with fork, till tender, about 3 min.
*Drain well and toss with 2 tsp. oil.
*In large skillet over medium-high heat, heat 2 tsp. oil
*Cook shrimp and sesame seeds until shrimp turn pink, about 3 min.
*Transfer to plate.
*In same skillet over medium-high heat, heat remaining tsp. oil
*Cook garlic and ginger until fragrant, about 1 minute.
*Stir in scallions and bell peppers. Cook until tender, about 3 min.
*In small bowl, combine warm sauce, chile paste, soy sauce, sesame oil and honey.
*Stir into skillet with vegetables.
*Stir in shrimp and cashews and heat to boiling.
*Remove from heat.
*In large bowl, toss noodles with vegetables and shrimp. Set aside.
*Scramble eggs
*Toss with noodle mixture.
*Serve immediately

Serves: 2
 
Submitted by: DeAnne Anderson

Pineapple and Shrimp Fried Rice

Ingredients:
½ cup small cooked shrimp
4 rings canned pineapple, drained, chopped into wedges (~45 pineapple tidbits)
¼ cup frozen peas
¼ cup frozen corn
¼ yellow onion, chopped
1 – 2 TBSP sliced Japaleno peppers
1 egg
2 TBSP olive oil for stir-frying, or as needed
½ tsp minced garlic
½ tsp minced ginger
1 cup cold cooked rice (2/3 cup uncooked)
1-2 TBSP light soy sauce
½ tsp curry powder
Sugar, to taste
Garnish, as desired (see the recipe directions for suggestions)

Directions:
*Heat wok over medium heat. Add oil to heat
*Fry egg and set aside
*Add garlic, ginger, and chopped jalapenos and stir-fry 30 seconds
Add onion and stir-fry 1 minute
*Add peas and corn
*Add pineapple and shrimp
*Stir-fry all until heated through
*Add rice and stir-fry ~ 2 minutes
*Add soy sauce
*Add eggs
*Stir in the curry powder and sugar.
*Taste and adjust the seasoning if desired.

Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.

Serves: 2
 
Submitted by: DeAnne Anderson

Vietnamese Fresh Spring Rolls with Spicy Peanut Sauce

Roll Ingredients:
2 ounces rice vermicelli(noodles)
8 rice wrappers
8 lg cooked shrimp - peeled, deveined & cut in half lengthwise
2 Tablespoons chopped fresh basil (Thai basil if you can find it)
3 Tablespoons chopped fresh mint leaves
3 Tablespoons chopped fresh cilantro
2 leaves red leaf lettuce (or any lettuce you have) chopped
Directions:
**** Is a GOOD idea to do all of the prep before you start making the rolls. (chop everything before you start!)******
*Bring a medium saucepan of water to boil.
*Boil rice vermicelli 3 to 5 min, or until al dente, and drain.
*Set aside for use in a minute.
*Fill a large bowl with warm water.
*Dip one rice wrapper into the water for about 1 second to soften. Lay wrapper flat.  In a row across the center, place 2 shrimp halves, a handful of vermicelli, a sprinkling of basil, cilantro, mint & lettuce, leaving about 2 inches on each side uncovered. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat until finished!!

Spicy Peanut Sauce Ingredients :
3/4 cup water
3 TBS Brown or Cane Sugar
1 tsp minced garlic
1/2 TBS thick soy sauce
1 1/2 TBS Rice Vinegar
Thickener: 2 tsp cornstarch + 1 TBS water
1/4 to 1/2 tsp cayenne pepper or dried/fresh Thai peppers
4 TBS chopped roasted peanuts

Directions:
*Combine water and sugar in pan and cook over medium heat to make a syrup.
*Add in the rest of the ingredients & cook over simmer for around a minute. Thicken the mixture slowly with cornstarch. Remove from heat.
*Add in peanuts and peppers!!

Makes 8 rolls

Submitted by: Annie Berdahl

Curry Coconut Shrimp

Ingredients:
1 lb Jumbo Shrimp- uncooked
1 tsp Olive Oil
1/2 cup Diced Onion
3/4cup Light Coconut Milk
1 clove Minced Garlic
1 tsp Ground Cumin
1 tsp Curry Powder
1 tsp Sugar
1TBSP Cornstarch
1TBSP Water
6oz of Couscous or Brown Rice, prepared
Lime slices or pineapple chunks (optional)

Directions:
1. Defrost and peel shrimp if necessary.
2. Heat oil in large non-stick pan over medium heat.
3. Saute onion until it begins to soften (around 3 min), add garlic and cook for 1 more minute, then add cumin, and curry powder.
4. Cook for another minute or two and then stir in coconut milk and sugar.
5. Bring to a boil, then reduce head and simmer, uncovered, for 2 minutes.
6. Add shrimp and raise heat to med-high. Stirring frequently, saute until shrimp are cooked through (around 4-5 min).
7. If sauce is not as think as you would like it, mix cornstarch and water in a small dish and stir into the shrimp mixture, cooking for another minute or so.
8. Serve over couscous or rice, with lime slices or pieces of pineapple, if desired.

Serves: 3-4

Submitted by: Tara Morrissey

Personal Note: To add more coconut flavor you can lightly brown some shredded coconut in a pan and sprinkle it on top at the very end. If you'd like to make it spicy, use hot curry powder and add 1/2 tsp red pepper flakes when curry is added.